Strawberry Chocolate Chip Muffins

Strawberries right now are so ripe and juicy and I just can’t get enough of them! I am buying them up every week, but I find that the really ripe berries can go bad very quickly. What to do with those strawberries that are on their last leg? I decided to test out this Skinny Strawberry Chocolate Chip Muffin recipe to find a way to finish off the last few strawberries in my quart container. This muffin recipe is lightened up with applesauce and only requires 2/3 cup of chopped strawberries. This is a small batch recipe so be prepared that it will only yield 10 muffins. You may need to double the batch if you’re looking to feed a few people (I mean who can have only 1 muffin…)!

Strawberry Chocolate Chip Muffins
Yields 10
Lightened up with applesauce these muffins are made with fresh strawberries and mini chocolate chips.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 1/4 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon ground cinnamon
  4. 1/4 cup granulated sugar
  5. 1/4 cup light brown sugar, packed
  6. 1/2 cup plus 2 tablespoons unsweetened applesauce
  7. 1 egg white, beaten
  8. 2/3 cup diced strawberries
  9. 1/3 cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray. Set aside.
  2. In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside.
  3. In a separate bowl, whisk the brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Whisk in the beaten egg white until fully incorporated. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until just combined - do not overmix. Fold in the strawberries and chocolate chips.
  4. Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Remove from the oven and place pan on a wire rack. Allow muffins to cool and then enjoy!
Notes
  1. Muffins stay fresh in an airtight container at room temperature or in the refrigerator for 5-7 days. Muffins can be frozen up to 3 months.
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